Triple Chocolate Mousse Cake

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This dessert is like a dream – light, airy, silky, and creamy without being sticky. Picture three delicious layers, each tasting like white, milk, and dark chocolate ice cream. I couldn’t stop enjoying every bite!

Triple Chocolate Mousse Cake

Prep Time 30 minutes
Cook Time 20 minutes
Course Dessert
Servings 14 slices


Chocolate Cake:

  • 1/4 cup 1/2 stick unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream at room temperature
  • 1/2 teaspoon vanilla extract
  • 2 egg whites at room temperature
  • 1/2 cup + 2 tablespoons all-purpose flour
  • 1/4 cup + 2 tablespoons Hershey’s special dark cocoa
  • 1 1/8 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup whole milk at room temperature
  • 2 tablespoons water at room temperature

**Chocolate Fudge:**

  • 6 ounces semi-sweet chocolate chips
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream

**Chocolate Mousse:**

  • 4 large egg yolks
  • 1/4 cup granulated sugar
  • 1 3/4 cups heavy whipping cream divided
  • 8 ounces semi-sweet chocolate chips
  • 3/4 cup powdered sugar

**White Chocolate Mousse:**

  • 1 1/4 teaspoons unflavored powdered gelatin
  • 1 1/2 tablespoons water
  • 9 ounces white chocolate chips
  • 1 3/4 cups heavy whipping cream cold, divided
  • 1/3 cup powdered sugar


**Cake and Fudge Layer:**

  • Preheat oven to 350°F (176°C) and prepare an 8-inch cake pan with parchment paper.
  • Cream softened butter and sugar until light and fluffy.
  • Add sour cream and vanilla, mix well.
  • Add egg whites one at a time, mixing after each.
  • Combine dry ingredients in a separate bowl.
  • Alternate adding dry ingredients and the milk mixture to the batter.
  • Bake for 19-21 minutes, cool, and prepare for layering.

**Chocolate Mousse:**

  • Cook egg yolks, sugar, and 1/2 cup of cream in a double boiler.
  • Melt chocolate chips, whisk in the egg mixture, and set aside to cool.
  • Whip remaining cream and fold it into the chocolate mixture.
  • Spread chocolate mousse on the cake and refrigerate for about an hour.

**White Chocolate Mousse:**

  • Sprinkle gelatin over water and let it sit for 5 minutes.
  • Microwave 1/2 cup of cream until boiling, add gelatin, and whisk.
  • Pour hot cream over white chocolate chips, whisk until smooth, and set aside to cool.
  • Whip remaining cream and fold it into the white chocolate mixture.
  • Spread white chocolate mousse on top of the chocolate mousse and refrigerate for 3-4 hours.

**Finish off the Cake:**

  • Remove the cake from the pan, smooth the sides if needed, and place it on a serving plate.
  • Decorate with chocolate curls and a sprinkle of cocoa powder.
  • Keep the cake refrigerated until ready to serve. Enjoy!

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